comment icon 85 more comments THIS HAPPENS! Also: happy dancing happens. This Spicy Sweet Potato Peanut Stew is just primed for its destiny as a freezer meal. The original version is packed with spicy-sweet flavors, tons of nutrition from those power veggies like kale and sweet potato, and the textural crunch of the peanuts is everything you could ever ask for. And this version maintains all those things we love about the original while also being mega-convenient.
How To Make Freezer Meal Sweet Potato Stew
Get all your stuff prepped and pop it in a freezer container! Easy. (I leave out the peanut butter, peanuts, and kale and add them after I’ve cooked it.) And now, we are hungry, so we take that container out of the freezer, cook it up in the Instant Pot, and polish it off with the peanut butter, peanuts, and kale to give it that creamy, hearty texture. This soup is forgiving and versatile – one of my favorite kinds of soup. If you like it thicker (I DO!) increase the amount of peanut butter and decrease your water. If you like it more soup-y, be generous with your liquids and enjoy your slurpy-delicious creation. More spicy, less spicy, creamy or chunky texture… so many options here. Did I mention that this is a FREEZER MEAL that is ready to go on a whim and also conveniently happens to be vegan? Yes. Love this one.
Check Out Our Video For How To Make Freezer Meal Sweet Potato Stew:
View original recipe here. 4.6 from 19 reviews
3 cups chopped sweet potatoes, fresh or frozen 2 jalapeños, minced half of an onion, chopped 4 cloves garlic, minced 1 teaspoon curry powder 1 teaspoon turmeric 1 teaspoon salt one 14-ounce can fire roasted tomatoes one 14-ounce can coconut milk
AFTER COOKING:
1/4 cup peanut butter 1/2 cup chopped peanuts 1–2 cups kale, chopped 1–2 cups water
SLOW COOKER: From frozen, 5-6 hours on high. FINAL STEP: Stir in peanut butter, peanuts, and kale. Add water to thin to desired consistency. You might also like our freezer meals post.
